This lively and very easy-to-make galette immediately makes you want to jump for joy. Prepare the pesto by blending arugula, Parmesan, almond flakes, a pinch of coarse salt, and extra virgin olive oil until a smooth cream is obtained. If necessary, add a little cold water or an ice cube. Place the puff pastry in a mold, prick the surface, spread the pesto, cover with thin slices of scamorza, distribute the sliced tomatoes, season with salt, oregano, extra virgin olive oil, and fresh basil. Close the edges or pinch the pastry. Bake at 180-200 degrees Celsius for about 30 minutes. Let cool before serving. Naturally, it will taste like pizza!
Prepare the pesto by blending arugula, Parmesan, almond flakes, a pinch of coarse salt, and extra virgin olive oil until a smooth cream is obtained. If necessary, add a little cold water or an ice cube.
Place the puff pastry in a mold and prick the entire surface with a fork.
Fill the bottom of the puff pastry with the prepared pesto.
Cover the pesto with thin slices of scamorza.
Distribute the sliced tomatoes over the scamorza.
Season with a little salt, oregano, a drizzle of extra virgin olive oil, and some fresh basil leaves.
Close the edges of the puff pastry or pinch them to seal.
Bake at 180-200 degrees Celsius for about 30 minutes.
Let the galette cool before cutting and serving.
Blender
Galette mold
Fork
Oven
Store in the refrigerator and consume within 1-2 days to maintain freshness.
Naturally, it will taste like pizza! Happy Monday! Whoever notices that it is not a boogie but a twist wins a slice of cake.
Italia, Toscana
| Energy (kcal) | 494.19 |
| Carbohydrates (g) | 41.7 |
| of which Sugars (g) | 1.86 |
| Fat (g) | 33.69 |
| of which Saturates (g) | 17.54 |
| Protein (g) | 7.03 |
| Fiber (g) | 3.45 |
| Sale (g) | 0.42 |
